Crockpot Onion and Flanken Soup
BY NAOMI NACHMAN
Meat — Yields 8 servings — Freezer friendly
Who doesn’t love a big bowl of onion soup? However, making it can be time-consuming, as you have to sauté the onions for a long time while stirring them. This recipe allows you to skip the sautéing, as your crock pot does all the work for you.
12 onions, sliced into half-moons
1 Tbsp kosher salt
½ tsp freshly ground black pepper
¼ cup canola oil
2 lb bone-in flanken
4 cups beef, chicken, or vegetable broth
¾ cup red wine
¼ cup red miso paste
1. Combine onions, salt, pepper, and oil in a crockpot. Stir.
2. Add flanken to the crockpot. Cover with onion mixture. Cover and cook on high for 4-5 hours, until onions are golden brown.
3. Add broth, wine, and miso paste, and stir to combine. Cook on high for an additional hour.
Miso paste is a paste made from fermented bean curd. Used primarily in Japanese cooking, it adds umami—depth of flavor—to the dishes. Miso paste is available in a variety of colors. The darker the color, the stronger the flavor. I use them interchangeably.